The beauty of these darling little rolls is how healthy they are. You don’t even miss the usual high fat indulgences that seem to grace a party table. They are light and fresh and I guarantee that you will look like a superstar if you bring them to the table. Be patient when rolling them. I trust that after a few you will certainly get the hang of it and the final product will be well worth it!

Thai Slaw for Filling
Thai Roll Wrappers, available in the Asian section at all supermarkets
White Cabbage, ½ head finely shredded
Red Cabbage, ¼ head finely shredded
1 carrot, grated
1 red pepper thinly sliced
4 green onions, thinly chopped
½ bunch chopped cilantro

Peanut Sauce
1 cup peanut butter
1 can coconut milk
2 inch piece of ginger, grated
1 large clove of garlic, minced
1 tsp. Sambal chili sauce
¼ cup soy sauce
1 Tbsp. sesame oil
1 juicy lime
½ cup brown sugar
½ bunch chopped cilantro
Pepper to taste

Method
The ease for both of these parts is remarkable.

For the slaw, simply chop up all of your ingredients and toss them together in a bowl. Ready for rolling!

As for the peanut sauce, all of the ingredients can go directly into a food processor and spun together until creamy.

Now the tricky part – which I guarantee you will perfect with a few rolls. The best way to attack them is to have a large bowl next to you filled half way with hot tap water. Make sure the bowl will fit the flat dry Thai rolls. In front of you place a tea towel or linen napkin. Immerse the Thai roll in the water and hold it there for 10 seconds. Remove it and place it on to the towel in order for the excess water to soak up.

Take a bit of the slaw mixture, about 2 Tbsp. worth, and place it right in the middle of the roll. Fold the bottom over the slaw, and then turn each side towards the center. Gently but firmly, roll forward. Just as if you were making a tiny burrito or spring roll.

And there you have it! Perfection! You can transfer them directly to a platter. If you wish to make them the day before, line them up on a lightly greased cookie sheet, wrap them up and store in the fridge overnight.

Don’t let the technique discourage you. The end result will be fabulous! Happy Summer Days! Enjoy!

Recipe by Mina Petrovich of A Moveable Feast Cafe & Catering Co. www.amoveablefeastcafe.com

Copyright North Shore Magazine Issue Jun - Jul 08